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Phillip Foss is out at Lockwood. Don't think you won't see him around, though

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Now you see Phillip Foss, now you don't.

Early this morning, the chef at Lockwood sent out an email with details of a pop-up restaurant he and his wife are planning for Sunday at chef Matt Maroni's Gaztro-Wagon storefront at 5973 N. Clark.

This afternoon, Foss was given the boot by his bosses.

"I'm a free bird. It's official," Foss told me about 15 minutes ago.

Impeccable timing, perhaps, but Foss -- who had been on suspension this week (and not the first time that's happened) -- says the hotel's decision had nothing to do with his involvement in the mobile food rallying cry. "It's not a shocker... It's been an incredible run with them. It's been mutually beneficial and hopefully, going forward, it will continue to be mutually beneficial," he says.

So, going forward in Foss' cause- and food truck-obsessed world, about that pop-up restaurant, which is serving as a testing ground for the food truck concept Foss and wife Kenni are developing:

The menu will change every few hours, starting at 8 a.m. with from-scratch doughnuts ($2). From 10 a.m. To 2 p.m., it's brunch, with items such as the Golden Brick ($4), "oozing egg in crispy brick pastry" and a salami/egg/potato scramble called the Hopple Popple ($8).

From 2 to 8 p.m., Foss will make the switch to meatball sliders in puffy pan bread ($4).

Foss has renamed his Pickled Tongue blog to better reflect his long-term goals; it's now the Pickled Tongue and Puffy Pan Bread Chronicles.

And about that pickled tongue: Foss sent out the details of his latest venture in an email in the wee hours this morning. The contact? F.U. Public Relations Company. Which, of course, stands for Foss Unlimited.

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Janet Rausa Fuller

Sun-Times Food editor Janet Rausa Fuller is always thinking about her next meal.

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This page contains a single entry by Janet Rausa Fuller published on August 13, 2010 3:31 PM.

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